Mushroom and Vegetable Grill Salad with Zesty Dressing
A vibrant and refreshing medley of vegetables and mushrooms, perfect as a healthy side dish.
Simply grill fresh mushrooms and assorted vegetables until beautifully marked, then drizzle with a delightful sauce for an effortless yet impressive dish. The grill marks add a sophisticated touch, making this simple preparation look and taste incredibly appetizing.
Vegetables & Mushrooms
- 1 eggplant
- 1/2 zucchini
- 1/2 onion
- 1 medium potato
- 5 button mushrooms
- 1 pack oyster mushrooms (or king oyster mushrooms)
- Pinch of salt
- Pinch of black pepper
- Grapeseed oil, for cooking
Dressing (Sauce 1)
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 2 Tbsp finely chopped green onions or scallions
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Pinch of black pepper
Savory Soy Glaze (Sauce 2)
- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 0.3 Tbsp sugar
- 0.3 Tbsp minced garlic
- 1 Tbsp chopped green onions
- 0.5 Tbsp minced red chili pepper
- 0.5 Tbsp minced Korean green chili pepper (cheongyang pepper)
- 0.3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 2 Tbsp finely chopped green onions or scallions
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Pinch of black pepper
Savory Soy Glaze (Sauce 2)
- 3 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 0.3 Tbsp sugar
- 0.3 Tbsp minced garlic
- 1 Tbsp chopped green onions
- 0.5 Tbsp minced red chili pepper
- 0.5 Tbsp minced Korean green chili pepper (cheongyang pepper)
- 0.3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your vegetables and mushrooms, cutting them into shapes that will showcase attractive grill marks. Slice the eggplant and zucchini into 0.7-1cm thick pieces, cut on the bias or into wedges. Slice the onion thickly or into large chunks. Peel the potato and cut into 0.7-1cm thick rounds or half-moons. For the button mushrooms, it’s best to grill them whole to keep them juicy. For the oyster mushrooms, separate them into bite-sized clusters or strands.
Step 2
Now, let’s prepare the two delicious sauce options. For the ‘Zesty Dressing’ (Sauce 1), first combine the sugar (1 Tbsp) and vinegar (1 Tbsp) in a bowl and stir until the sugar dissolves. Then, add the soy sauce (2 Tbsp), minced garlic (0.5 Tbsp), finely chopped green onions (2 Tbsp), toasted sesame seeds (1 Tbsp), sesame oil (1 Tbsp), and a pinch of black pepper. Whisk everything together until well combined. If you like a bit of heat, you can add a tiny amount of finely minced Cheongyang pepper. For the ‘Savory Soy Glaze’ (Sauce 2), this is made like a standard seasoned soy sauce. Combine soy sauce (3 Tbsp), mirin (1 Tbsp), sugar (0.3 Tbsp), minced garlic (0.3 Tbsp), chopped green onions (1 Tbsp), minced red chili (0.5 Tbsp), minced Cheongyang chili (0.5 Tbsp), gochugaru (0.3 Tbsp), sesame oil (1 Tbsp), and toasted sesame seeds (1 Tbsp). Mix well. Choose Sauce 1 for a bright, tangy salad, or Sauce 2 for a rich, savory flavor to dip the grilled vegetables in.
Step 3
Heat your grill pan or a heavy-bottomed skillet over medium-high heat. Add a generous amount of grapeseed oil. Once the pan is hot, place the prepared vegetables and mushrooms onto the grill. The goal is to get those appealing char marks by letting them cook undisturbed for a few minutes on each side. Avoid overcrowding the pan, as this will steam the vegetables instead of grilling them.
Step 4
Once one side has developed beautiful grill marks, carefully flip the vegetables and mushrooms. Lightly season the second side with a pinch of salt and pepper. If you don’t have a grill pan, a regular skillet with ridges will work, or even a flat skillet if grill marks aren’t essential for you. Just ensure you use enough oil and a good medium-high heat to get a nice sear.
Step 5
When all the vegetables and mushrooms are nicely grilled and tender-crisp, artfully arrange them on a serving plate. Just before serving, drizzle your chosen sauce over the top or serve it on the side for dipping. This creates a visually appealing and delicious Mushroom and Vegetable Grill Salad that’s ready to be enjoyed!
